Over the years, potato has become an important crop for both farmers and consumers in Pakistan. It is the fourth most important crop by volume of production; it is high yielding, having a high nutritive value and gives high returns to farmers. Pakistan is self-sufficient in potatoes for household consumption and relies for more than 99% on locally produced seed potatoes. There are about five thousand potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. Potatoes yield abundantly with little effort, and adapt readily to diverse climates as long as the climate is cool and moist enough for the plants to gather sufficient water from the soil to form the starchy tubers. Potatoes do not keep very well in storage and are vulnerable to molds that feed on the stored tubers, quickly turning them rotten.

Like in many parts of the world, diet has been globalized and it is currently also used to make industrialized produce like produced potato fries (chips), chips (crisps).

The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. In terms of nutrition, the potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber

The nutrients of the potato seem to be fairly evenly distributed between the flesh and the skin. For a medium potato, with and without the skin, nutritiondata.com gives the following